AltinCheese Gold
AltinCheese is capable of surprising and charming any demanding gourmet. It is a very difficult type of cheese to make, it has a rich and deep taste. During 4-5 weeks of ripening, AltinCheese is washed with a special ripened bacterial solution, which results in a strong orange crust with almost no mold on the raw. The cheese has an unparalleled savory flavor and delicate texture.
The consistency of mature cheese is flashy and very soft that spreads on the plate, it has almost a strong characteristic flavor. The aftertaste is particularly pleasant, in the mouth remains a slight sweetness with a nutty hint, as well as an irresistible desire to eat another piece.
Magnificent serving due to the hole on the top, it is recommended to pour sparkling wine in it and when the cheese is infused - cut into 8 pieces.
Ingredients: pasteurized cow's milk, salt (1.5-2) %, hardening agent, natural food coloring, milk clotting enzyme preparation, bacterial culture of mesophilic and thermophilic lactic acid bacteria, culture of white mold Geotrichum candidum and Brevibacterium lines, yeast cultures.
| Net weight: | 200 g |
| Type of packaging: | Box |
| Quantity of pieces in multiple-unit package: | 5 |
| Weight of multiple-unit package: | 1.1 kg |
| Shelf life: | 50 days |
| Storage temperature max (°C): | From +2°С to +6°С |
| Storage conditions: | Store in the package in compliance with specific temperature |
| Energy value per 100 g of product: | 1075 kJ |
| Nutrition Facts (Food value) per 100 g of product: | Per 100 grams of product: Protein - 20 g, fats - 25 g, carbohydrates - 0 g. |
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- cow milk
- skim milk;
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- leaven or fermenting preparations of direct application;
Appearance and texture - soft, crumbly. Slight graininess and slight serum release are allowed.
Taste and smell - a characteristic sour milk, without foreign tastes and odors
Color - white or with a cream tint, uniform throughout the mass
- whole cow milk;
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- calcium chloride;
- leaven or fermentation preparations of direct application.
- drinking water;
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The following raw materials are used for the production of soft organic mozzarella cheese with a mass fraction of 45% fat in the dry matter:
- whole cow's milk;
- skimmed milk obtained by separation of whole organic milk;
-Calcium chloride;
- Yeast or fermenting preparations in accordance with current regulations.
- drinking water;
- coagulating enzyme preparation;
- Kitchen salt "Extra".
Appearance and consistency - the surface is clean, slightly moistened, without crust.
Taste and smell - a delicate creamy taste, slightly fresh, juicy when cut.
For the production of hard organic cheese "Ukrainian" with a mass fraction of fat 50% in dry matter use:
- extra class organic cow's milk;
- skim organic milk,
- leaven or fermented preparations of direct application;
- enzyme preparations;
- ground table salt, non-iodized for preparation of brine for pickling cheese;
- drinking water.
- plasticizers for surface coating.
Appearance and consistency - the surface is clean, smooth, without mechanical damage, foreign layers and a thick surface layer, covered with a protective coating of plasticizer, which is tightly adjacent to the surface of the cheese.
For packaged cheeses packaged under vacuum, the polymer film or package adheres tightly to the surface. The surface is clean, some moisture is allowed under the film or package.
Soft Cheese Mozzarella
Ingredients: Produced of whole cow milk, skimmed cow milk, salt, fermentation starter of lactic acid bacterium, microbial milk-clotting enzyme agent. Food additives: calcium chloride.
Shredded Mozzarella Cheese
Ingredients: whole cow’s milk, skimmed cow’s milk, salt, lactic-acid bacteria starter, microbial rennet. Food additive: potato starch.
Cheddar cheese
Ingredients: whole cow milk, skimmed cow milk, fermentation starter of mesophilic and thermophilic lactic acid bacteria, enzymatic milk coagulation agent of microbial origin, table salt, calcium chloride firming agent.
Ingredients: pasteurized cow milk, skimmed milk, evaporated table salt, mesophilic and thermophilic cultures of lactic acid bacteria, fenugreek seeds (seeds – 1.3%), enzymatic milk coagulation agent of microbial origin, food additives: calcium chloride firming agent, potassium nitrate preservative, Walnut food flavour, Annatto coloring.